Recipe: Appetizing Cauliflower soup with raspberry sauce and truffle oil 🤤

Cauliflower soup with raspberry sauce and truffle oil 🤤. Truffled Cauliflower Soup: To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving. Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it's so easy to do!

Drizzle with truffle oil, sprinkle with medium curry, chives and serve. Directions: In a large soup pot over medium heat, warm the olive oil. Ladle the soup into warmed individual bowls, drizzle each serving with a few drops of truffle oil and garnish with a pinch of chives. You can have Cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cauliflower soup with raspberry sauce and truffle oil 🤤

1. Prepare 300 g of cauliflower.
2. Prepare 10 of mushrooms.
3. It's 1 of white part of leek.
4. It's to taste of Nutmeg.
5. It's to taste of Salt and pepper.
6. Prepare 50 g of Raspberry.
7. Prepare to taste of Balsamic sauce.
8. You need to taste of Honey.
9. It's to taste of Truffle oil for serving.
10. It's 60 g of Cashew (soaked in cold water for at least 4 hours).
11. Prepare 1 tbsp of Your favorite oil (could be olive and even butter).
12. You need to taste of Pine nuts (for serving).

Cauliflower potatoes leek cream truffle oil and (optional) shaven black truffle:) no flour at all!! Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness. I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat.

Cauliflower soup with raspberry sauce and truffle oil 🤤 instructions

1. In a small pot heat oil and then sauté around 3 minutes leek cut into rings. Then add sliced mushrooms and sauté 3 more minutes..
2. Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg..
3. Put soup in blender and blend until smooth. Add cashews and blend again. Add your favorite oil and blend one last time. Put salt, pepper on your taste..
4. For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend..
5. Toast pine nuts on the pan without oil..
6. Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil..

Serve with crusty bread and butter. Check the stock you use is gluten-free. I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy. I may add red pepper flakes next time to give it a little extra kick but the white truffle oil did make cauliflower soup really amazing.

Subscribe to receive free email updates: